Soft Batch Cream Cheese Chocolate Chip Cookie Bars

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed
  • 3 tsp Cornstarch
  • 1/2 tsp Course sea salt
  • 1/2 cup Granulated sugar
  • 2 cups Semi-sweet chocolate chips
  • 3 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 3 oz Cream cheese

Found on reallifedinner.com

Description

Ingredients

• ¾ cup softened butter
• 3 ounces cream cheese, softened
• 1½ cups packed brown sugar
• ½ cup granulated sugar
• 2 eggs
• 3 tsp vanilla
• 3½ cups all-purpose flour
• 3 tsp cornstarch
• 1½ tsp baking soda
• ½ tsp course sea salt or ¾ tsp regular salt
• 2 cups semi-sweet chocolate chips

Directions

• Preheat oven to 350 degrees
• Spray a large cookie sheet 15x11 with cooking spray and set aside
• With your stand mixer or a hand mixer, cream together the butter, softened cream cheese, brown sugar and granulated sugar for 1-2 mintues.
• Add eggs and vanilla and continue mixing for 3 minutes or until mixture is very light and fluffy. Scrape sides down halfway through mixing.
• Add flour, corn starch, baking soda, and salt and mix until well combined. Add chocolate chips and mix or stir until combined.
• Scoop mixture out evenly over baking sheet and use your hand, greased (I like to put mine in a plastic baggie and spray the baggie with cooking spray) to press the mixture down evenly over the cookie sheet.
• Bake at 350 degrees for 15 minutes.
• Place cookie sheet on cooling rack and allow cookie bars to cool completely. You can put them in the fridge to speed up this process if desired. You can eat them warm but they are much easier and less crumby and messy if allowed to cool completely.